Cherry & Dennis Helper Habitat
Cantonese Steamed Pork Ribs with Plum Sauce
粵式梅子醬蒸排骨
Recipe overview
Preserved salted plums give these tender steamed pork ribs a bright sweet-sour Cantonese flavour.
01
Ingredients
Main ingredients
- 600 g chopped pork spare ribs
Garnish
- 1 stalk spring onion
Marinade
- 3 piece preserved salted plums
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 clove garlic
- 10 g ginger
Other
- 2 L water
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- steamer
- steaming rack
- serving plate
- food thermometer
03
Steps
Step 1
Rinse and dry the ribs
Rinse the ribs under cold water, drain, then pat completely dry with kitchen paper.
Step 2
Prepare ginger, garlic and spring onion
Cut ginger into fine matchsticks, mince garlic, and slice spring onion into thin rings; reserve the onion for garnish.
Step 3
Mash the plums
Remove the plum stones, place the flesh in a small bowl, and mash roughly with a fork.
Step 4
Mix the marinade
Add soy sauce, sugar, sesame oil, cornstarch, garlic, and ginger to the mashed plum; stir until no dry starch remains.
Step 5
Coat the ribs
Pour the marinade over the ribs and turn with chopsticks until every piece has a thin, even coating.
Step 6
Marinate for 15 minutes
Leave the ribs for 15 minutes; refrigerate in hot weather and remove just before steaming.
Step 7
Boil the steamer water
Add enough water to the steamer, cover, and bring to a steady boil over high heat.
Step 8
Arrange the ribs
Spread the ribs and marinade in one layer on a shallow plate without overlapping, then set it on the steaming rack.
Step 9
Steam for 18 minutes
Once the water boils, cover and steam the ribs over high heat for 18 minutes without opening the lid.
Step 10
Check doneness
Open away from the steam and check the thickest rib reaches 75°C; if not, steam for 3 more minutes and test again.
Step 11
Rest for 2 minutes
Move the plate to a trivet and rest for 2 minutes so the sauce thickens slightly.
Step 12
Garnish and serve
Scatter over all the spring onion and serve hot with the plum steaming juices.
Common mistakes
- Overlapping ribs cook unevenly; keep them in one layer.
Tips
Dry ribs hold the plum marinade better.
